Roasted Pumpkin and Caramelized Fig Salad
If you’re looking for Caramelized roasted pumpkin and fig perfection then you’ve come to the right place. This easy pumpkin salad is filled with fall and winter flavors. Made with fluffy rice, melt-in-your-mouth oven roasted pumpkin, sweet Caramelized Figs, and topped off with lots of herbs and crunchy pumpkin seeds. It’s so incredibly tasty.This easy roasted pumpkin and Caramelized Fig Salad is everything Fall and Winter salads are all about. Made with simple, hardworking, and comforting ingredients that pack an incredible amount of flavor into one dish. It’s a great autumn salad for every occasion.
Ingredients
- 2 tbsp Olive Oil
- 1 Pumpkin Hokkaido or Butternut Squash, cut into 1-inch chunks
- 2 Baby Bok Choi Cut into quarters
- 6 Figs Cut into quarters
- 2 tbsp Oregano
- 1 tsp Thyme
- 1 tbsp Smoked Paprika
- 1 tsp Sea salt or Kosher Salt
- 2 tbsp Soy Sauce or Tamari
- 3 tbsp Pumpkin Seeds Roasted
- 1 handful Fresh Mint Leaves Chopped
Rice
- 1 cup Rice Basmati or your preferred rice
- 1 cup Vegetable Broth
- 1 cup Water
- 1 tsp Oregano
- 1 tsp Smoked Paprika
Instructions
- Preheat the oven to 400F and line a baking tray with baking paper.
- Cut the pumpkin into 1-inch chunks and place them on the lined baking tray along with the figs. Add the book Choi and drizzle olive oil on top. Season with salt, oregano, thyme, smoked paprika, and soy sauce or tamari sauce, and toss to combine everything.
- Cook in the oven for 20 minutes or until the pumpkin has turned golden on the outside. While the pumpkin cooks, add the rice to a pot and cover it with vegetable stock and top with water until it the water level is 1-inch over the rice level. Bring water to a boil and turn it down to a simmer. Let the rice cook while stirring occasionally until the water has evaporated. Set the pot to the side and leave it covered until the punch is done.
- Mix the rice and pumpkin/figs in a salad bowl and top with freshly chopped mint leaves and pumpkin seeds.Serve and enjoy.